1. Use room temperature water when preparing the corn starch slurry and not hot water or it will cause the corn starch to clump.
2. When making making the egg drop, ensure the heat is not too high or the eggs will overcook.
3. If you like big chunks of eggs in your egg drop soup, stir the eggs clockwise slowly and steadily. For a "shredded" egg look, stir the eggs at a quicker pace.